Baltimore pit beef

Discussion in 'Beef' started by smokin' joe, Oct 23, 2007.

  1. I have the day off tomorrow and I am going to smoke an eye roast for slicing. I am looking for med rare, and I was wondering if I should sear the meat first. A little background....the roast was rubbed 4 days ago, baltimore style and vac sealed in the fridge and flipped once daily, and I was curious about internal temp at "pull time" I was thinking 180 to 190. Any ideas or thoughts would be most appreciated.

    also going to do a fatty and maybe some ABT's if my garden will cooperate. My jalepenos look good but i think if I leave them on the vine till the weekend they may get a touch hotter.

    Chime in please!!!
  2. richtee

    richtee Smoking Guru OTBS Member

    150-160 and let it rest 15 min. Med rare? Rare is what...130? Against the rules... like in the menus "eating undercooked meats raises the chance...Etc.."

  3. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    You said you wanted med. rare, but you wanna pull at 190??
    Eye roast has little marbeling, meaning very easy to dry out.
    I would smoke at 300-325* till 130* internal and tent with foil and give a good rest........should give you a nice smoke with juicy middle.[​IMG]
    Anything over 150* and you got leather!![​IMG]
  4. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    here's a thought on the side for grinders or philly cheese steaks. go to 145-150 & wrap & rest- either pull it or thin slice it(save the juice). sautee w/ peppers,onion,garlic,& shrooms. toast on hoagie buns w/ cheeses of choice & add lettuce, toms,olives, & on the side do the drippings as aujus w/ bleucheese dip & smoked horseraddish sauce. w/ spicy curly fries or skin on wedges & cider vinegar slaw.- just a thought.
  5. If it was up to me it would get 4 min a side and be served moo'ing but I have others to you guys are thinking 130 to 140 at a temp of roughly 300? This roast is well marbled and i was hoping for a lower temp for a longer smoke. I dont want shoe leather but my audience prefers their meat a bit more cooked. I am in a bind.

    Maybe I will order a pizza[​IMG]
  6. ok I am good with the temp...should I sear it first, or not?
  7. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    sear it...both the roast and the pizza
  8. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    if it's gota "fat round" - a round of fat- i'd sear it quick- if it's bare beef- no need- yer just burning poundage. the idea behind searing is to crust up some hide & keep the moisture in & get that flavor sealed in..if it's a lean cut- it's just burning meat- in my opinion. maybei can't explain it well butif ya evern done a pork roast -floured & braised in cast iron before oven cooking- thats what i mean.
  9. Thanl you everyone for the input. I am going to give it a try in the AM and i will post pic's of the results.

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